Raw materials:

Pork belly is 4 square strips, about 80 liang.

Potatoes, two medium-sized ones

One octagon

A small piece of cinnamon, about the size of a thumb and a half.

A spoonful of pepper

Three tablespoons of bean paste

Two strips of red pepper

8 crystal sugar

A pot of hot water, about1.5l.

Steps:

1, materials ready.

2. First blanch the sliced pork belly in boiling water, then remove it and rinse it with cold water until the pork belly is completely cooled;

3. Cut the cooled pork belly into small pieces, blanch it in boiling water again, then take it out and rinse it with cold water until the pork belly is completely cooled;

4. Blanch the pork belly in boiling water for the last time, and remove the cold water until the pork belly is completely cooled.

5. Heat the oil in the pot. After the oil is boiled, turn it off to a small fire and add rock sugar to fry caramel;

6. When the rock sugar is dissolved in hot oil and has some burnt color, you can add pork belly and stir fry;

7. Stir-fry until the surface of pork belly is colored, then add bean paste, pepper, star anise and cinnamon and stir-fry evenly;

8. Add hot water to the pot, cover the pot and cook for about 30 minutes;

9. When one-third of the hot water in the pot remains, add potatoes and stir fry evenly, and continue to stew for ten minutes. If you feel that the water is not enough, you can add some hot-water flooded potatoes when you add potatoes;

10, when there is a little water left, add red pepper;

1 1, after the potatoes are soft, put them in the pan, add the reserved red pepper and set the plate.